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Making method of sandwiched dried bean curd

A dry tea and sandwich technology, which is applied in the field of food processing, can solve the problems of different tastes and poor consumer selectivity, and achieve the effects of delicious taste, improved market competitiveness and economic benefits, and full flexibility.

Pending Publication Date: 2019-05-17
王迎春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing dry tea production process generally includes: soybean cleaning-mechanical crushing-cooking-pulping-filtering-dotting-wrapping-pressing-cutting-molding-seasoning-vacuum packaging-sterilization and other processes, because different manufacturers adopt The specific production process is different, so the taste of dried tea is also different, but generally speaking, the raw material used in the existing dry tea production process is only soybeans, and the taste is different only because of the different seasonings during seasoning. Consumption overall poor selectivity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Step 1. Material selection: select high-quality soybeans with full particles, no impurities, no pests and diseases, and good gloss to wash and dry to remove surface dust and dirt;

[0031] Step 2. Soaking: Soak the soybean raw materials cleaned in step 1 in a soaking tank for 6-10 hours, the pH of the soaking water is 6.2-6.6, and the ratio of soybeans to water is 1:3.

[0032] Step 3, beating: use a refiner to polish the soaked soybeans into pulp, and then use hot steam to burn the pulp thoroughly to obtain cooked pulp;

[0033] Step 4, pulping: cool the cooked pulp obtained in step 3 to 80-85°C, add sea brine for pulping;

[0034] Step 5. Filtration and pressing: the brine obtained in step 4 is made into bean curd, and then the tofu is poured into a wooden box and pressed into blocks;

[0035] Step 6, cutting into pieces: cutting the large tofu pieces obtained in step 5 to form small tofu pieces;

[0036] Step 7. Making the sandwich: select fresh meat and mushrooms,...

Embodiment 2

[0042] Step 1. Material selection: select high-quality soybeans with full particles, no impurities, no pests and diseases, and good gloss to wash and dry to remove surface dust and dirt;

[0043] Step 2. Soaking: Soak the soybean raw materials cleaned in step 1 in a soaking tank for 6-10 hours, the pH of the soaking water is 6.2-6.6, and the ratio of soybeans to water is 1:3.

[0044] Step 3, beating: use a refiner to polish the soaked soybeans into pulp, and then use hot steam to burn the pulp thoroughly to obtain cooked pulp;

[0045] Step 4, pulping: cool the cooked pulp obtained in step 3 to 80-85°C, add sea brine for pulping;

[0046] Step 5. Filtration and pressing: the brine obtained in step 4 is made into bean curd, and then the tofu is poured into a wooden box and pressed into blocks;

[0047] Step 6, cutting into pieces: cutting the large tofu pieces obtained in step 5 to form small tofu pieces;

[0048] Step 7. Making the sandwich: select ripe nuts, wash the nuts ...

Embodiment 3

[0054] Step 1. Material selection: select high-quality soybeans with full particles, no impurities, no pests and diseases, and good gloss to wash and dry to remove surface dust and dirt;

[0055] Step 2. Soaking: Soak the soybean raw materials cleaned in step 1 in a soaking tank for 6-10 hours, the pH of the soaking water is 6.2-6.6, and the ratio of soybeans to water is 1:3.

[0056] Step 3, beating: use a refiner to polish the soaked soybeans into pulp, and then use hot steam to burn the pulp thoroughly to obtain cooked pulp;

[0057] Step 4, pulping: cool the cooked pulp obtained in step 3 to 80-85°C, add sea brine for pulping;

[0058] Step 5. Filtration and pressing: the brine obtained in step 4 is made into tofu nao, and then the tofu nao is poured into a wooden box and pressed into blocks;

[0059] Step 6, cutting into pieces: cutting the large tofu pieces obtained in step 5 to form small tofu pieces;

[0060] Step 7. Making the sandwich: select the ripe fruit, wash it,...

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Abstract

The invention discloses a making method of sandwiched dried bean curd, and belongs to the technical field of food processing. The method comprises the following steps of 1 material selecting, 2 soaking, 3 pulping, 4 pulp brining, 5 filtering and pressing, 6 stripping and slicing, 7 sandwich manufacturing, 8 sandwich binding, 9 pressing, 10 brine coloring and 11 packaging and sterilizing. By adopting the traditional machining technology for machining, sandwich filler is added in the machining process, it is ensured that the toughness of the dried bean curd is good enough, the taste is delicious, the sandwiches of different types can achieve different taste experiences, various taste selections are supplied to consumers, and market competitiveness and economic benefits of the product are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sandwich-filled dried tea. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soybean products. The protein content of soybean products is generally higher than that of chicken and lean meat. It is a nutritious food and is quite popular in the market. Among them, dried tea is a product obtained by further processing the made tofu with soybean as raw material. It has high nutritional value, delicious taste and is ready-to-eat, so it has won the favor of consumers. [0003] The existing dry tea production process generally includes: soybean cleaning-m...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23P20/20A23L11/45
Inventor 王迎春
Owner 王迎春
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